Greek lamb skewers are a delight at the barbeque party. Smokey and slightly charred, perfect to serve with pita bread and a yoghurt sauce. This recipe will surely impress your guests and family. Create a Greek feel to your barbeque with this herbal and citrusy lamb dish.
You need
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 tablespoon honey
2 tablespoons olive oil
2 teaspoons apple cider vinegar
2 pinches of freshly ground black pepper
1 pinch of freshly ground white pepper
1/2 teaspoon salt
1 tablespoon lemon juice
The zest of half a lemon
A small clove of garlic, minced
How you make it:
Cut the lamb into bite-size pieces and place them in a bowl.
Chop the herbs, grate the lemon zest and mince the garlic and add them to the bowl with the lamb.
Add the rest of the ingredients and stir until everything is well combined and the meat is properly covered by the marinade.
Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours, preferably overnight.
Take out the bowl from the refrigerator and let the meat come up to room temperature.
Thread the lamb pieces on skewers but leave some space between the cubes to make sure to not overcrowd the skewers.
Grill the lamb skewer on high heat to ensure that the meat quickly gets colour without being overcooked.
You can also cook the skewer in the oven on the grill setting, 250 degrees C until the meat gets a nice colour. Serve with a glass of red wine, greek pita bread, salad and tzatziki sauce or yoghurt sauce.
